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BBQ chicken pizza
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5 from 1 vote

BBQ Chicken Pizza

This CPK inspired BBQ Chicken Pizza is so packed with flavor, you'll want it every week! Assemble and cook pizza in a preheated cast iron skillet until the crust is crispy and the cheese is melted and bubbly. Serve with thinly sliced scallions and fresh cilantro. It's seriously the best!
Prep20 mins
Cook15 mins
Rising Time For Dough + Preheating Oven1 hr
Total1 hr 35 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: bbq chicken, cast iron skillet, pizza dough recipe
Servings: 4 servings
Calories: 547kcal
Author: Ari Laing


  • Cast iron skillet
  • Small mixing bowl
  • Large mixing bowl
  • Metal spatula



  • Make the pizza dough. Combine flour mix and yeast packet from DeLallo Italian Pizza Dough Kit in a large mixing bowl with 1 ¼ cups of lukewarm water. Stir with a fork until dough begins to form. Knead by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes, or up to 3 days in advance (in a refrigerator).
  • Make the bbq chicken. Place shredded chicken in a small bowl, then pour ¼ cup bbq sauce on top. Mix well, then set aside.
  • Preheat the oven and roll out the dough. When ready to assemble the pizza, preheat oven to 500F, then place a 12-inch cast iron skillet inside. Heat for at least 10 minutes, until the pan is smoking hot. While the pan is heating, roll out the dough to desired thickness. For this recipe, we recommend using ¼ of the prepared pizza dough.
  • Assemble the bbq chicken pizza. Drizzle 2 Tbsp extra virgin olive oil in the skillet, then carefully place the rolled out pizza dough on top. Spoon on the remaining ¼ cup bbq sauce, spreading it into an even layer. Next, add the shredded bbq chicken. Top with an even layer of shredded mozzarella and smoked gouda cheeses. Finally, scatter the thinly sliced red onion all over the top.
  • Cook the pizza. Carefully transfer the skillet back to the oven, then cook for 10-12 minutes, or until the crust is crispy and the cheese has melted completely.
  • Cool slightly, then slice. Carefully remove the pizza from the cast iron skillet -- it can be helpful to lift it up with a thin metal spatula -- then place on a cutting board. Garnish with sliced scallions and fresh cilantro, then slice and serve immediately!


  • To roast chicken breast: preheat oven to 400F. Season chicken breast with 1 Tbsp olive oil, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper. Roast until an internal temp of 165F is reached, about 20 minutes for a boneless breast or 30-35 minutes for bone-in breast.
  • To easily shred chicken: discard chicken skin and bone, if using bone-in, then place the fully cooked chicken breast in a stand mixer fitted with paddle attachment. Shred on low speed at first, then increase to medium speed after a minute or so. Continue until chicken is completely shredded.


Serving: 2slices | Calories: 547kcal | Carbohydrates: 41g | Protein: 33g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1294mg | Potassium: 396mg | Fiber: 1g | Sugar: 17g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 441mg | Iron: 2mg
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